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Broiled Sweetbread
From Scientific cooking with scientific methods, 1911
Serves 2
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
38Calories
1 gProtein
0 gCarbs
4 gFat
Full nutrition (31 nutrients)
Calories38 kcal
Protein1.4 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat3.6 g
Saturated Fat1.5 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol27 mg
Sodium8 mg
Potassium40 mg
Calcium0.5 mg
Iron0.1 mg
Magnesium1.9 mg
Phosphorus41 mg
Zinc0.1 mg
Copper0.6 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A2.4 mcg
Vitamin E0.1 mg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Caffeine0 mg
Water7.2 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 53. The excerpt below is the record exactly as published.
Broiled Sweetbread. Split parboiled sweetbreads, and sprinkle with salt and a little white pepper
Cook this with the app: pantry check, scaling, and the assistant.